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Square spaghetti with broccoli, pea and celery pesto, lime-marinated shrimp tartare and artichokes, with lavender-infused chili reduction. 

Ingredients:
For the spaghetti:
- 75 g square spaghetti (bronze-drawn)
- Salt to taste

For the broccoli, pea and celery pesto:
- 50 g broccoli
- 30 g peas
- 1 small celery stalk
- 10 g pine nuts (optional)
- Extra virgin olive oil as needed
- Salt and pepper to taste
- 1 garlic clove (optional)

For the shrimp tartare:
- 3 fresh medium-sized shrimp
- Juice of ½ lime
- Extra virgin olive oil as needed
- Salt and pepper to taste

For the artichokes:
- 1 small artichoke
- Lemon juice (to prevent browning)
- Extra virgin olive oil as needed
- Salt and pepper to taste

For the lavender-infused chili reduction:
- 1 small fresh chili pepper
- 100 ml water
- 1 tablespoon honey
- A few dried lavender flowers (optional)

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Preparation:
1. Preparing the broccoli, pea and celery pesto:
   - Cook broccoli and peas in salted boiling water until tender, about 5-7 minutes.
   - Drain the vegetables and transfer them to a blender.
   - Add chopped celery, pine nuts (if using), a drizzle of extra virgin olive oil, salt, pepper, and garlic (if desired).
   - Blend until smooth. If necessary, add some cooking water to soften the pesto's consistency.

2. Preparing the shrimp tartare:
   - Clean the shrimp, removing the shell, head, and vein (the black thread).
   - Cut the shrimp into small cubes.
   - Season with lime juice, extra virgin olive oil, salt, and pepper. Set aside in the fridge while preparing the rest.

3. Preparing the artichokes:
   - Clean the artichoke by removing tough outer leaves, cutting off the spiny top, and removing the choke.
   - Cut the artichoke into thin wedges and immerse in water with lemon juice to prevent browning.
   - Cook the artichokes in a pan with a drizzle of extra virgin olive oil, salt, and pepper until tender and golden (about 10 minutes). Set aside.

4. Prepare the lavender-infused chili reduction:
   - In a small saucepan, bring 100 ml of water to a boil with the halved fresh chili and honey.
   - Let the liquid reduce until it becomes syrupy.
   - Add lavender flowers in the last few minutes of cooking for a light aroma. Strain the reduction to remove chili pieces and lavender.

5. Cooking the spaghetti:
   - Cook the spaghetti in plenty of salted water according to package instructions.
   - Drain the pasta al dente and toss it with the broccoli, pea, and celery pesto, adding a drizzle of extra virgin olive oil.

Plating:
1. Arrange the dressed spaghetti in the center of the plate, creating a nest.
2. Place the lime-marinated shrimp tartare on top of the spaghetti.
3. Garnish with the cooked artichokes.
4. Complete the dish by drizzling the lavender-infused chili reduction around the spaghetti to add color and flavor.

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Notes:
- You can further decorate the plate with fresh sprouts or aromatic herb leaves.
- The lavender-infused chili reduction will add a spicy yet aromatic touch, balancing the sweetness of the pesto and the freshness of the shrimp tartare.

Enjoy your meal!